My mother could cook just about anything. I never realized she was so talented until I was older, of course. And it wasn’t always about what she learned from cookbooks, there were also the recipes she just knew instinctively. It’s sort of like why French women are all talented cooks. Why is that?!!
For example, I remember once as a kid asking my mother if she’d make me peach dumplings. She made them, no recipe, and they were incredible. I’d have to look up a recipe for peach dumplings, and I’ve been cooking for 40+ years.
Thirty-five years ago my husband and I took my mother out to a French restaurant when she was visiting us in Houston, Texas. It didn’t go so well, mostly because of the flying cockroach. She ordered Oeufs à la Neige for dessert and disliked it. “I’ll make it for you and you’ll see what it’s supposed to taste like.”
The next day at our house, she made Oeufs à la Neige without a recipe, and it was better than the restaurant’s. When I made it for this blog, I used a recipe.
The other day I was thinking about breakfasts growing up. Let me just say that there was no cold cereal at my house. Maybe when I was 11 I discovered my friends ate Cocoa Krispies and Cocoa Puffs at their houses, and I was a bit jealous. But I also knew that my breakfasts were wonderful. Even a humble bowl of oatmeal was served with butter and cream.
My mother was a whiz at eggs. She had chickens, so we had beautiful eggs – blue, green, beige, and white eggs. Even duck eggs.
Occasionally my mother would make an omelet-like pipérade. I grew up never knowing it was a real recipe, but it is, originating from the Basque corner of France (thanks, Google.) Mom was from the Northeastern corner of France, so she must have discovered this recipe in a cookbook along the way.
What makes this egg dish somewhat different from your basic omelet choices are the vegetables and ham, and no cheese. Here I will try to duplicate her recipe.
6 eggs, at room temperature
Pinch of salt
2 ounces butter
1 green bell pepper, finely chopped
3 shallots, finely chopped
2 garlic cloves, minced
3-4 ripe Roma-style tomatoes, chopped, seeded, or equivalent
1/2 teaspoon piment d’Espelette
2 tablespoons olive oil
6 ounces Prosciutto, chiffonaded
Beat the eggs and salt in a medium bowl and set aside.
Heat the butter in a medium pan over medium heat. Add the green pepper and sauté for about 5 minutes. It should be soft and not browned.
Stir in the shallots and garlic, and sauté for 2 minutes, preventing any browning.
Add the tomatoes, adjust the heat if necessary, and cook off any liquid in the pan.
Add the piment and stir into the tomato mixture. Set the pan aside.
In a separate skillet, I used my cast-iron skillet, heat the olive oil over high heat, and when hot, gently “sear” the ham. Remove from the skillet onto paper towels.
Reheat the same skillet over medium-low heat; you shouldn’t have to add more oil. Add the eggs, and gently move the eggs around and away from the sides with a spatula as if you’re making scrambled eggs.
Remove from the heat when the eggs are still soft, and spread the tomato mixture over the top. Then add the ham, parsley, and basil.
It was really tempting to not also serve crème fraiche with the pipérade.
But I added more piment and black pepper.
In reality there’s nothing exceptional about these eggs, but the dish is fabulous for breakfast, lunch, or brunch.
Just look at these soft eggs and all of the lovely vegetables and herbs.